Braised Feather Blade Beef

A posh, tender braised steak dish prepared with red wine, aromatic vegetables, and herbs in a rich glossy sauce.

Dinner Beef Main Course Slow Cooked British

Estimated Nutrition

Calories

647.1

kcal / serving

2588.4 kcal total

Carbs

12.1g

per serving

48.5 g total

Fat

35.6g

per serving

142.2 g total

Protein

54.7g

per serving

218.6 g total

Cook Time

210

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Tomato Purée

tsp

English Mustard

Liquids

250

Red Wine

500

Beef Stock

Meat

Feather Blade Steak

trimmed and cut into 250g pieces

NutsSeeds

clove

Garlic

crushed

4.5

sprig

Thyme

fresh leaves stripped from stalks

piece

Bay Leaf

count

Sea Salt

to taste

count

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Oil

Vegetables

piece

Banana Shallots

sliced

piece

Onion

medium sized, sliced

stalk

Celery

trimmed and sliced

piece

Carrots

thickly sliced

Method

Preheat the oven to 160°C.

Season beef with salt and pepper and brown in a frying pan with oil for 3 minutes per side.

Transfer meat to a casserole dish and sauté shallots, celery, and carrots in the same pan until golden.

Add garlic to the vegetables, cook for one minute, and transfer the mixture to the casserole.

Deglaze the frying pan with wine, then pour into the casserole with stock, tomato purée, herbs, and mustard.

Cover with greaseproof paper and a lid, then bake for 3 to 3½ hours until tender.

Sieve the cooking liquid into a pan, pressing vegetables to extract a purée.

Simmer the sauce for 5 minutes until thick, then return the beef to glaze and heat through.